Bigos Hunters Stew Recipe
A traditional Polish stew made with sauerkraut, fresh cabbage, various meats, and spices. It's hearty and perfect for cold days.
Print Recipe
Pin This
Main Ingredients
- 1 kg Sauerkraut
- 500 g Fresh Cabbage shredded
- 500 g Pork Shoulder cubed
- 300 g Polish Sausage sliced
- 200 g Bacon diced
- 2 Onions chopped
- 3 cloves Garlic minced
- 2 tablespoon Tomato Paste
- 1 cup Red Wine
- 2 cups Beef Broth
- 2 tablespoon Vegetable Oil
- 1 teaspoon Caraway Seeds
- 2 pcs Bay Leaves
- to taste Salt and Pepper
1. Heat the vegetable oil in a large pot over medium heat. Add the bacon and cook until crispy. Remove and set aside.
2. In the same pot, add the pork shoulder and cook until browned. Remove and set aside.
3. Add the onions and garlic to the pot and cook until softened.
4. Stir in the sauerkraut, fresh cabbage, and tomato paste. Cook for a few minutes.
5. Return the bacon and pork shoulder to the pot. Add the sausage, red wine, beef broth, caraway seeds, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
7. Season with salt and pepper to taste. Serve hot.
Calories: 450kcal | Carbohydrates: 15g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 1200mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 5mg